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Elegant Raspberry Rose White Chocolate Pavlova

raspberry rose white chocolate pavlova - featured image
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A delicate and elegant pavlova featuring a crisp meringue base topped with rose-infused white chocolate cream and fresh raspberries, perfect for parties and celebrations.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (superfine if possible)
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled (at least 35% fat)
  • 3 oz (85g) white chocolate, finely chopped
  • 1/2 tsp rose water
  • 2 tbsp powdered sugar, sifted
  • 1 1/2 cups fresh raspberries
  • Fresh edible rose petals (optional)

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on the back as a template.
  2. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form (about 3-4 minutes).
  3. Increase mixer speed to high and add granulated sugar one tablespoon at a time, beating well after each addition until stiff, glossy peaks form (about 7-8 minutes).
  4. Sprinkle cornstarch and vinegar over the meringue, add vanilla extract, and gently fold to combine.
  5. Spoon the meringue onto the parchment paper within the circle, building up the center to form a slight well. Smooth edges but keep a rustic look.
  6. Bake for 1 hour 15 minutes. Turn off oven and leave pavlova inside to cool completely for at least 2 hours or overnight.
  7. Melt white chocolate gently over low heat or double boiler. Let cool to room temperature without hardening.
  8. Whip heavy cream and powdered sugar to medium peaks. Slowly fold in melted white chocolate and rose water gently.
  9. Transfer cooled pavlova base to a serving plate. Spoon white chocolate rose cream into the center and scatter fresh raspberries on top. Garnish with edible rose petals if desired.
  10. Serve immediately for best texture.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to dissolve completely. Bake low and slow to avoid browning. Cool pavlova gradually in the oven to prevent cracks. Fold melted chocolate gently into whipped cream to keep airiness. Add fresh raspberries just before serving to avoid sogginess. Rose water is potent; start with a small amount and adjust to taste.

Nutrition

Keywords: pavlova, raspberry, rose water, white chocolate, meringue, dessert, party dessert, elegant dessert, homemade dessert

Find it online: https://chrisfeasts.com/elegant-raspberry-rose-white-chocolate-pavlova-recipe-easy-homemade-dessert-for-parties/